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Recipes
Lemon-Raspberry Bar
Servings: 2 1/2 dozen bars | Prep. Time: 20 minutes |
A mix starts this bar recipe with cream cheese and raspberry preserves.
Ingredients
1 (16 1/2 oz) pkg Betty Crocker Sunkist Lemon Bars Mix
1/2 c water
4 eggs
1/2 tsp freshly grated lemon rind, optional
2 T fresh lemon juice, optional
1 8 oz) pkg cream cheese, softened
1/3 c raspberry preserves
Powdered sugar
Directions
Preheat oven to 350.
Stir filling mix from package with water and eggs in a medium mixing bowl, using a fork. Add fresh lemon rind and juice to the blend, if using. Set aside. Press the ready-mix crust from package (dry) in an ungreased 13x9" baking pan.
Bake at 350 for 13 minutes. Drop cream cheese by spoonfuls onto the hot crust; let stand a few minutes to soften. If necessary, return bars to oven about 2 minutes to further soften cream cheese. Carefully spread cream cheese over crust.
Stir filling mixture again; spread over the cream cheese.
Return pan to a 350 degree oven and bake 40 to 45 minutes or until center is set.
Cool 10 minutes. Spread with raspberry preserves. Cool completely.
Cut lengthwise into strips, about 1 1/2 inches wide. Cut strips diagonally, about 1 1/2 inches apart, into diamond-shaped bars.
Sprinkle with powdered sugar at serving time.